Malayer Eggplant Pottage

Ingredients: (for 6 persons)
200 grams kashk (dehydrated yogurt, you can but this from Persian grocery stores)
1 medium onion
1 kilogram eggplants
100 grams white beans
100 grams black or red beans
80 grams chickpeas
250 grams wheat
300 grams lamb (choose a fattier cut)
2 liters water
Salt, pepper and turmeric powder to taste
1 tablespoon dry mint powder
1 tablespoon minced garlic
4 tablespoons crispy golden onions
(To make crispy onions fry diced onions in generous amounts of vegetable oil until golden, then drain)
How to:
Soak both types of beans and chickpeas in separate containers in cold water overnight. Make sure to change the water at least once during the soaking process. Dice the onion and fry in a generous amount of vegetable oil until fragrant and transparent. Add coarsely chopped meat and sauté on high heat until brown. Add half the water and bring to a boil. Lower the heat and cover the pot. Cook for 2 hours until the meat is completely cooked. Take meat out of the pot and shred. Set aside. Add the drained beans and chickpeas to the pot of broth and cook completely for 3 hours. Add drained wheat and cook until the mixture thickens. Peel and dice the eggplants. Fry in vegetable oil. Add the eggplants to the pot and continue cooking for one more hour to get rid of the excess liquid. In a small saucepan add minced garlic and mint powder and heat until fragrant. Be careful not to overcook, this mixture burns extremely easily. Add half of this mixture along with the shredded meat. Cook for one more hour and then add diluted kashk. Bring to a boil then remove from the heat. Serve after 30 minutes in a big crystal punch bowl and garnish with the remaining herb-mint mixture and the diluted kashk.
(The whole pot contains 4300 calories- each portion contains roughly a whopping 760 calories! But you can divide the pot in 12 small bowls and lower the calories to a more tolerable 380 calories)